Grain-Free Almond Pancakes

When we’re eating grain-free, breakfast sometimes gets a little boring. It seems like an endless road of eggs, eggs, and more eggs. I don’t really mind, but at least once a week, I’ve found myself craving something that resembles a whole grain carb. Gail commented on a post that she likes to make almond pancakes. I asked her for the recipe, she shared, and I tweaked it a bit. The incredible taste absolutely amazed me! I actually felt like I was breaking the rules.

Here are some more suggestions for a breakfast that doesn’t center around eggs:

I prefer my pancakes with a minimal amount of syrup on them. I tried these plain, with a little honey, and with maple syrup; all versions tasted great. So go ahead, whip up some pancakes and feel that smile come across your face because it will feel like cheating, but you’ll know the truth.

We are at the close of week two! This week I lost 2 1/2-inches and 3 pounds for a total of 4 1/2-inches and 8 pounds in just two weeks. I also feel more level-headed throughout the day and don’t have the “afternoon slump”. How are you doing/feeling? I’m sure there are many of you with similar news. Please share!

Makes 6-8 four inch pancakes

Grain-Free Almond Pancakes

I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.

1/4 teaspoon unflavored gelatin, optional (if you choose to omit the gelatin, the pancakes will taste fine, but not hold together quite as well)

1/4 teaspoon almond extract

Few tablespoons coconut oil for frying

Butter

Maple syrup or honey for drizzling

Instructions

Place all ingredients in the bowl of a food processor or blender and process until smooth. Let batter rest for 5 minutes. Heat a large skillet over medium heat for 1-2 minutes until hot. Add about a teaspoon of coconut oil to pan and swirl to coat. Using a ladle, spoon batter into pan to make 3 pancakes. Cook until bottom is golden brown and flip. Cook until golden brown on second side. Repeat with remaining batter. Serve with butter and maple syrup.

I love using cottage cheese in my pancakes and do it often. With this being day 5 of being grain free (not as hard as I had anticipated), I am going to give these a try. They look perfectly perfect! Don't know about the inches, but I have lost 3 lbs! woot, woot!

Thank YOU! Can I substitute something for the coconut flour, I haven't been able to find it locally and I'm really excited to give these a try. I'm one day behind in the challenge (lost 5 pounds and actually see a curve in my waiste again, didn't think to measure before making the change). I've been making some great breakfast replacements myself. My son recently realized he likes sweet potatoes :o). So, I have been dicing them up for breakfast and making a sort of sweet potatoe hash, YUM! Your hash browns gave me the idea, he can't have the high glycemic russet potatoes but the sweet potatoes are great.

Yay! So glad to see you gave these a try and liked them!! I love the additions too!---will have to give them a whirl! I like to leave all the tweaking to the experts and it looks like yours are spot on ;). I'm glad the additions give them a little more substance too...they needed it! Hugs, Gail

Wow those are some great results you are getting from this grain-free challenge. While I've certainly cut down my consumption, I haven't gone totally grain-free. I think we get used to certain types of foods and it's hard to break the habit. It's nice to have some good grain-free options to replace them like these pancakes.

Hi Carrie! You mentioned you ground your own flour using dehydrated almonds. Did you dehydrate them yourself with an oven or food dehydrator? or did you purchased the almonds already dehydrated? If you did it yourself - how long, what temp in the oven or for how long in a food dehydrator? I thought about grinding almonds myself in the food processor and was looking for some guidance. Thanks in advance for your help!

Just made these...delicious! I blended in my Vitamix , they were light, and held together very well, without the unflavored geletin. I thought of adding blueberries next time. Love your website, and love the grain free recipes you've added. Wheat belly no more! (added benefit, clear head!)

I have recently discovered your blog along with 100 Days of Real Food. I am learning so much! I have a daughter with a mild egg allergy --we need to limit her egg consumption. Do you have some recipes that are grain free that use less or no eggs? I currently use flaxseed and water as a substitute in a pancake made with whole wheat flour. I was unsure how that would work in this recipe or other grain free recipes. Any advice would be greatly appreciated! Thanks!

Yeah! My first time using coconut flour. I love to treat my kids to "breakfast for dinner" when daddy is out of town, and so made these tonight. I substituted almond yogurt for the cottage cheese since we have dairy allergies. The texture seemed good to me. I wanted to share in case anyone else was looking for a dairy-free version.

These are amazing! I have had some pretty bad grain free pancakes since beginning this journey in October. This is by far the best recipe, and could compete with fluffy flour based pancakes any day. Thanks so much, Carrie.

Thank you so much for this recipe! It's definitely the best of the grain-free pancakes I've tried. I didn't use the gelatin but mine somehow turned out even fluffier than the pictures so I was really happy. That never happens! Next time I'll use more almond meal (I can't find almond flour in Germany) in place of the coconut flour. There's something about that stuff that I just don't like, but these were still really yummy, despite their coconut flour content. :)

I've never tested that, but I'm not sure it would work very well. I think you'd have better luck using a gf flour mix for my whole wheat pancake recipe. I would also use about 1 teaspoon of unflavored gelatin to act as a binder: https://deliciouslyorganic.net/whole-wheat-buttermilk-pancakes/

Try 1 - 2 Tbls ground flax as replacement for the gelatin; the pancakes will completely hold together. You may need to a a bit of water if it gets too thick, but the cakes & the texture is amazing. Thanks for the recipie.

Please help me understand out what I'm doing wrong. I used a cast iron skillet to make the pancakes and they were other burned, or fell apart undercooked. But they always stuck to the pan! I heated it on medium and used coconut oil. Did I use the wrong pan...maybe nonstick would be better? I cannot figure it out.

I neglected to mention that the Le Creuset skillet is enamel coated. Sorry, Carrie. I tried making them at temp level 4 and 3 on the stove...maybe I should go lower? I was also thinking about the amount of batter I'm using per pancake. Maybe it's too much- by the time the bubbles on top are popping- it's burned. Maybe using less batter and spreading it out for a thin pancake would work? I may be making them too thick?? I'm determined to get this right- because the batter is super tasty! Thanks, for your thoughts.